My local Whole Foods had a 3 day sale on Alaskan cod this weekend so I scooped some up and made this for dinner, I couldn’t resist the pristine white fish that was sitting all pretty in the showcase window.
If you’re a reader of my blog you know I love roasted tomatoes of any kind especially those little cherry and Campari tomatoes. I use them often adding them to many dishes I cook, I just love the deep robust flavor they add.My garden is filled with all different varieties and colors and I’m just now beginning to reap the benefits, so I hope you don’t mind, but I’ll be posting more upcoming recipes using them.
My husband said this was the best fish I ever made, but then again he says that often, he’s a good guy! But I must say the flavors were really awesome, so awesome that I ran out today to pick up more fish before the sale was over.
For this dish do your tomatoes ahead of time. I like to roast mine on a small sheet pan covered with foil it’s seems to hold all the juice from the tomatoes and olive oil much better and that’s a good thing, because I just can’t bare for any of that to burn off. I also always add shaved garlic and some kind of a fresh herb like thyme, basil or oregano. Roast at 400 until they split and blister and the juice runs out.
My husband said this was the best fish I ever made, but then again he says that often, he’s a good guy! But I must say the flavors were really awesome, so awesome that I ran out today to pick up more fish before the sale was over.For this dish do your tomatoes ahead of time. I like to roast mine on a small sheet pan covered with foil it’s seems to hold all the juice from the tomatoes and olive oil much better and that’s a good thing, because I just can’t bare for any of that to burn off. I also always add shaved garlic and some kind of a fresh herb like thyme, basil or oregano. Roast at 400 until they split and blister and the juice runs out.To prepare the fish, place the fillets in a shallow baking dish drizzled with olive oil.
Season the fish with salt, pepper, and a little paprika.
Squeeze half a lemon all over, then cover the fish with a few thin slices of lemon and a quick drizzle of olive oil.
Add fresh thyme branches and kalamata olives.
Now take those luscious roasted tomatoes along with all the juice that’s infused with garlic and olive oil and place that in amongst the fish. Bake in a hot oven at 450 until fish is opaque. Let it rest for 5 minutes then garnish with parsley.
Enjoy the rest of your weekend and Buon Appetito!
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
Loved this. When I roasted the tomatoes, I also roasted broccoli florets with them to serve as a side. Yummy.
I was looking for a recipe using cod and tomatoes because I wanted cod for dinner and I had a bunch of Campari tomatoes I needed to use. This was perfect! I love roasted vegetables of all kinds. I also roasted some garlic cloves and sweet onion along with the tomatoes. I chopped them and added them to the dish with the fish. I served the dish over tricolor orzo and topped with a small amount of crumbled feta. My husband and I practically licked our plates clean! I will definitely be making this again. I’d like to try it with halibut!too. Thank you for sharing!
I made this and it was amazing! I used a lemon pepper marinade instead of lemon juice. It was so tender that my daughter thought it tasted like shrimp. I served it with pasta! Thank you for sharing a recipe that is now a family favorite!!
I made this for lunch today and it is fantastic. There were a couple of tablespoons of the sauce left which I saved for later to mix with some angel hair pasta and crispy proscuitto for dinner tonight. I’m not sharing. My house smells soooo good! I turned on the exhaust fan so the neighbors could enjoy. Loves!
This was fantastic. Convincing myself to eat fish is a challenge. This recipe will make it easier. 😉 I was even out of lemon and used bottled lime juice. Starting with roasted tomatoes makes most recipes a winner for me though.
This is the way I love to cook my fish with these flavors. Love Cod.
Oh, that is a real winner. We are cod fans too.
LL
You make everything so nice, Marie. Roasted tomatoes, olives, fresh herbs – so beautiful!
Oh Marie – it just says Jump for July! The tomatoes are in! I will be doing this… it’s a palette of summer colors!
That is indeed a bautiful plate of food. We get reaaly fresh thick hake fillets here. I can substitute, cod is not available here!! Love the vibrancy of this dish!
This looks great! And I love roasted tomatoes … and so healthy … thanks for the inspiration to cook fish. My family will love it.
Made this for dinner tonight. It was so very very delicious! Great recipe, Marie!
I love how colorful this is and the tomatoes, lemon, and kalamata topping sounds fantastic with the cod!
Wow, that is melt-in-your-mouth fish! Beautiful and delicious!
My mouth is so watering, Marie. That really does look good. That would be a nice recipe with just about any white fish, but I have some cod in the freezer. Guess what we’re having for dinner tonight! Beautiful photos…
Occasionally I can actually taste a dish just by looking at the picture. Not often, though.
This is one of those times.
Thanks.
This looks delicious. So colorful and bright and full of summer’s best flavors!
This looks fabulous, Marie! We love cod fish.
Very nice, Marie. Must eat all those nice tomatoes while they are freshly picked.
The fresh flavors in this must have been insanely delicious. Thank god for Whole Foods’ 3 Day Sales!
What a great dinner; looks fantastic.
I love what you do. It suits my palate. Perhaps it’s our shared Italian upbringing. 🙂 Perfect looking side dish – Israeli couscous?
It is easy to see why this would be the best cod ever!!
This has given me a new appreciation for fish. It looks wonderful
This looks wonderful. We will be making this at some time. It sounds so easy. Thank you for sharing!
Looks lovely! I’m with you on the roasted tomatoes! There’s an abundance of white fish around here, so I’m bookmarking this. Thanks!
Wow, that’s my kind of dish Marie – easy to prepare, colorful and full of flavor. I plan to make this over and over – with cod, halibut, and lots of other fish.
This looks fantastic. My two favorites, cod and tomatoes. I just picked some nice cherry tomatoes today from my patio garden. I will definately give this a try.